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Roasted Eggplant Split Pea Soup

Roasted Eggplant Split Pea Soup

Things have been getting uncomfortable lately. By “things,” I mean my jeans. With the slow wave of my hand, I bid adieu to the delicious treats I consumed over the holiday season, albeit reluctantly.  Tight booty jeans on the brink of seam destruction? Say it ain’t so! As fun as it was to take a swim in the pool of gluten, sugar and milk, I simply can’t keep up the habit because purchasing bigger new jeans is not worth the expense when the acquisition is only to accommodate my growing hips.

Ergo, diving into the roots of this site is both positive and necessary. This site is about roasting. It’s about vitamins. It’s about minerals. It’s about healthy habits, dern it! Not skyrocketing insulin. It’s time for a clean out. The foot’s been stomped.  For me, detox requires a lot of vegetables, fruit and water. And faith. Faith that the desire to curl up in a ball and cry at the trough of my sugar low will eventually end. And it will folks, it certainly will. All it takes is a few pounds of whole foods and the utter refusal to buy new jeans.

Roasted Eggplant Split Pea Soup #vegetarian #healthy #recipe

Step 1 to detox: Remove yourself from the problem (empty, empty carbs) or better yet, remove the problem from you (i.e. release your iron grip on the bag of dark chocolate chips into the hands of your boyfriend and look away while he hides it somewhere far, far away). Step 2 to detox: Sweat. Sweat like it’s your job. Step 3 to detox: Water. Step 4 to detox: Real food. Step 5 to detox: Grey’s Anatomy.

Roasted Eggplant Split Pea Soup

This soup is tasty and filling. It is full of comfort, it is full of what I need to keep a proper-fitting jean.  To keep the recipe vegan, simply stick with vegetable broth (and don’t sprinkle cheese on top like I did), or to make the recipe hardier, chop up some ham or bacon. The soup satisfies and it gets you back on track after a long, long stretch of offtrackedness.

Roasted Eggplant Split Pea Soup

Roasted Eggplant Split Pea Soup

Ingredients

  • 2 cups dry split peas
  • 6 cups water
  • 2 large eggplants
  • 3 tablespoons olive oil, separated
  • 1 teaspoon salt or to taste
  • 2 teaspoon rubbed sage
  • 1 red onion
  • 3 cups vegetable broth

Instructions

  1. In a large pot, bring 2 cups of dry split peas and 6 cups of water to a full boil. Add the sage and salt. Reduce the heat to a simmer and cook covered for 40-50 minutes, until peas are soft, soup is thickened and creamy.
  2. Preheat the oven to 400 degrees. Cut the eggplants in half lengthwise, drizzle 2 tablespoons of olive oil and some salt on the flesh. Place the eggplants skin-side up on a baking sheet. Bake for 30 minutes or until the flesh is very soft.
  3. While the eggplant is roasting and split peas are cooking, sauté the onion in 1 tablespoon of olive oil until soft and browned, about 15 minutes.
  4. Add the cooked split peas to a blender and blend until creamy. Transfer the split peas back into the large pot.
  5. Scoop the eggplant flesh into the blender and discard the skin. Add the sautéed onion and a cup of the vegetable broth in with the eggplant and blend until smooth.
  6. Transfer the eggplant mixture into the large pot with the split peas. Add the remaining vegetable stock, bring to a gentle boil and remove from heat. Serve with shredded cheese on top.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Roasted Eggplant Split Pea Soup

 

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Rina@Itheecook

Saturday 12th of January 2013

What a great recipe. I never thought to add eggplant to pea soup. It must taste so yummy!

Anne@FromMySweetHeart

Tuesday 8th of January 2013

Julia....this looks amazing! I love eggplant. And I love split pea soup! But I would never have thought to combine the two! I eat soup all year round and am always happy for beautiful, new recipes like yours! : )

Julia

Wednesday 9th of January 2013

I wouldn't have thought they'd work either but they're actually great compliments since both flavors are very mild. Like you, I'm a big soup eater so from one soup lover to the other, I'd definitely recommend this recipe ;)

Stephie @ Eat Your Heart Out

Tuesday 8th of January 2013

Step 5!! I love you so much. I'm so glad I'm officially caught up so I can watch the episode on Thursday night!

I love split pea soup but never thought to add eggplant to it! Smarty pants.

Julia

Tuesday 8th of January 2013

Oh man, I don't know what I'm going to do with myself when I'm all caught up...I like the idea of having an inventory of Grey's episodes at my disposal!

Abby

Tuesday 8th of January 2013

OMG, made this tonight and it is FANTASTIC!!! We were licking the pot clean haha. Great recipe!

Julia

Tuesday 8th of January 2013

Woop woop! So glad you liked it!! Did you add any ham or bacon to it??

Min

Monday 7th of January 2013

Hi Julia! Your style of writing is so lovely and entertaining ;). I should start detoxing too. I'm so glad you stopped by my blog as it led me to you! I look forward to following you and swapping recipes. Your photos are gorgeous, btw! I recently purchased my first DSLR and have been learning and practicing like crazy. It's quite fun ;). Who knew? I've never made split pea soup before. I usually gravitate towards Korean soups. I am dying to try this recipe! Thank you for sharing! Hope you are having a blessed day.

Julia

Monday 7th of January 2013

Min, I'm happy to have come across your site as well!! Congrats on the new camera! They definitely take some practice (I'm still learning) but they're tons of fun and the photo quality is great. I love trying different types of food so I'm going to hop over to your site and check out some of your Korean soup recipes!

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